Hypoxanthine: its quantitation and relative importance as a fish freshness indicator

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dc.AdvisorNarinesingh, Dyer
dc.AdvisorStoute, V. A.
dc.DateSubmitted1995
dc.DegreeTypeDoctor of Philosophy (Ph.D.)
dc.DepartmentChemistry
dc.FacultyNatural Sciences
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTX556.5 .B355 1995
dc.contributor.authorBalladin, Derrick Anthony
dc.date.accessioned2008-11-20T18:22:19Z
dc.date.available2008-11-20T18:22:19Z
dc.date.issued2008-11-20T18:22:19Z
dc.identifier.urihttps://hdl.handle.net/2139/307
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/18040
dc.rights.uriPlease contact the West Indiana Division at the University of the West Indies,St.Augustine in order to view the full thesis. Contact: wimail@sta.uwi.edu
dc.subject.lcshFish as food -- Analysis
dc.subject.lcshFishery products -- Spoilage
dc.subject.lcshFlow injection analysis
dc.subject.lcshXanthine oxidase
dc.titleHypoxanthine: its quantitation and relative importance as a fish freshness indicatoren
dc.typeThesisen

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